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Jordan winery recipe edible centerpiece vegetable crudite greek goddess dip webhero2 « back to recipes

Edible Centerpiece Vegetable Crudité with Greek Goddess Dip

Create an edible centerpiece of vegetables for your next dinner party, served with our zesty, Greek-inspired herb dip. This easy recipe makes the perfect food & wine pairing appetizer to complement the bright acidity and fresh fruit flavors of Jordan Chardonnay.

Jordan winery edible centerpiece recipe demonstration
recipe video
Watch our kitchen demonstration video

Ingredients

  • 2 large carrots, peeled and cut into 3” batons or a bunch of baby carrots

  • 1 English cucumber, peeled and cut into 3” batons

  • 1 red bell pepper, seeded and cut into batons or triangles

  • 2 celery spears, peeled and cut into 3” batons

  • 1 bunch of radishes, washed and trimmed (larger radishes may be sliced or halved)

  • 1 basket cherry tomatoes 

  • A selection of your favorite herb sprigs and lettuce leaves (such as basil, radicchio and endive)

For the dip

  • ¾ cup plain Greek yogurt

  • 1 cup sour cream

  • ¼ cup parsley leaves, chopped

  • 1 Tbsp mint, chiffonade (shredded)  

  • 2 Tbsp dill, chopped

  • 1 Tbsp tarragon, chopped 

  • 1 tsp dried leaf oregano, crumbled

  • ½ tsp ground cumin

  • 1 Tbsp fresh lemon juice

  • 2 lemons, zested

  • ¼ cup capers, drained and chopped

  • salt and pepper to taste

  • Jordan Extra Virgin Olive Oil to garnish

Ingredients

  • 2 large carrots, peeled and cut into 3” batons or a bunch of baby carrots

  • 1 English cucumber, peeled and cut into 3” batons

  • 1 red bell pepper, seeded and cut into batons or triangles

  • 2 celery spears, peeled and cut into 3” batons

  • 1 bunch of radishes, washed and trimmed (larger radishes may be sliced or halved)

  • 1 basket cherry tomatoes 

  • A selection of your favorite herb sprigs and lettuce leaves (such as basil, radicchio and endive)

For the dip

  • ¾ cup plain Greek yogurt

  • 1 cup sour cream

  • ¼ cup parsley leaves, chopped

  • 1 Tbsp mint, chiffonade (shredded)  

  • 2 Tbsp dill, chopped

  • 1 Tbsp tarragon, chopped 

  • 1 tsp dried leaf oregano, crumbled

  • ½ tsp ground cumin

  • 1 Tbsp fresh lemon juice

  • 2 lemons, zested

  • ¼ cup capers, drained and chopped

  • salt and pepper to taste

  • Jordan Extra Virgin Olive Oil to garnish

Instructions

yields 2 cups

Rinse and cut the vegetables into small bite-size shapes. Arrange in bento boxes or a divided dish that can be used as a centerpiece. To prepare the crudités in advance, place the cut vegetables in zip-lock bags or an airtight container, cover with moist paper towels and store in the refrigerator for up to two days.

In a large bowl, whisk together yogurt, sour cream, herbs, cumin, lemon juice, lemon zest, and capers in a bowl. Season with salt and pepper; cover and refrigerate until ready to serve.

Prior to serving, stir dip, transfer to a decorative bowl and garnish with a drizzle of extra virgin olive oil.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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